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Rainbow Trix Cheesecake

If you need an eye-popping dessert that is super delicious, then this Rainbow Trix Cheesecake is the one for you! This soft, creamy, and no-bake cheesecake dessert has all the colors of the rainbow.
Prep Time20 mins
Total Time20 mins
Course: Dessert
Cuisine: American
Keyword: Trix Cereal Cheesecake
Servings: 8 slices
Author: Jill



  • 1 sleeve of Graham Crackers - pulsed into crumbs
  • 1 cup Cereal - Trix Fruity Shapes - pulsed with Graham Cracker Crumbs
  • 1 Stick of Butter - melted


  • 3 Packages of Cream Cheese - 8 ounces - softened
  • 1/2 cup Heavy Cream - Whipped
  • 1 Tablespoon Powdered Sugar
  • 1 teaspoon Vanilla
  • 1/2 cup Sugar
  • 1/2 cup Powdered Sugar
  • 3/4 cup Trix Cereal


  • 4 ounces Cream Cheese
  • 4 Tablespoons Butter
  • 1/4 teaspoon Vanilla
  • 1 Tablespoon Heavy Cream
  • Blue Food Coloring Gel
  • 3 to 4 cups Powdered Sugar


  • Place the Graham Cracker Crumbs in the Food Processor with 1 cup of the Cereal, and pulse into crumbs.  Melt the butter in a medium-size bowl, and pour Graham Cracker/Cereal Crumb mixture into the butter and stir well to coat.  Line the bottom of a 7-inch Spring-form pan with Parchment paper, and press the Crumbs into the bottom of the pan, evenly, smoothing with the back of a spoon.  Pour the Cereal out into a large bowl, and pick out the Aqua Flowers with Hot Pink centers - see photo.  Line the edge of the pan with the Cereal Flowers, gently pressing them into the crust.  Place the pan in the freezer.
  • In the mixing bowl of a stand mixer, place the Heavy Cream, and 1 Tablespoon of Powdered Sugar, and whip with the whisk attachment until stiff peaks form and the Cream is whipped.  Remove the Whipped Cream to a separate bowl, and place the bowl in the refrigerator.   In the mixing bowl, place the Cream Cheese, and blend until smooth and fluffy.  Add the Vanilla, Powdered Sugar, and Sugar, and mix until smooth.  Remove the Whipped Cream from the refrigerator, add to the mixing bowl, and blend to mix.  Add the Cereal, and gently fold into the Cheesecake batter.  Remove the pan from the freezer, pour the Cheesecake Batter into the pan, and smooth out the top.  Sprinkle additional Cereal on top of the Cheesecake, and place the pan back in the freezer, overnight for best results.


  • In the mixing bowl, add the Softened Butter, and Softened Cream Cheese, and mix with the whisk attachment until creamy and fluffy.  Add the Vanilla and Heavy Cream, and mix.  Add the Powdered Sugar, one cup at a time, blending at low speed, and scraping the bowl down as needed, until all powdered sugar is added, and the frosting is completely mixed and smooth. Add the Blue Food Coloring Gel, a few drops at a time until the desired color of Blue is achieved.
  • Using Plastic wrap (Glad Wrap) tear off a piece about 10 inches wide, and place the Frosting length-wise in the middle of the plastic wrap.  It will look like a long ribbon of Frosting.  Then, roll the plastic wrap around the Frosting, making sure to keep it long, or length-wise like a long ribbon. SEE PHOTO  Snip the end off of the Plastic wrap, on one end only, and twist the other end closed.  Place the plastic wrap in a pastry bag with the Large Star Tip.  Pipe the Frosting onto the edges of the Cheesecake, using a swirling motion, leaving big dollops on the cheesecake, and bring it up to a point. Place more of the Aqua Flowers Cereal on top of the Frosting, and sprinkle the Cereal on top of the Cheesecake in the Center and all over the top.  Place the cheesecake back in the freezer until time to serve.  When ready to serve, remove the Spring-form from the pan, and slice the Cheesecake into 2-inch pieces. Serve, and Enjoy!


Make sure that you leave the Butter and Cream Cheese called for in this recipe, out on the counter until it is soft.  The Frosting will not mix correctly if the Butter and Cream Cheese are cold, both need to be soft, and at room temperature.